Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the 1 kilogram pork belly by scoring the skin in a crosshatch pattern without cutting into the meat, then pat it completely dry with paper towels.

2. 2

   In a mortar and pestle or food processor, combine 6 garlic cloves, 1 small white onion (roughly chopped), 2 teaspoons of cumin powder, 1 teaspoon of achiote powder, 3 tablespoons of lime juice, 2 tablespoons of white vinegar, 1 tablespoon of salt, and 1 teaspoon of black pepper to form a thick marinade.

3. 3

   Rub the entire 1 kilogram pork belly generously with the marinade, ensuring it gets into the scored skin and all crevices, then refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Preheat your tandoor oven to its highest setting (around 250-300°C or 480-570°F), placing a heat-proof tray below the cooking grate to catch any drippings.

5. 5

   Carefully place the marinated 1 kilogram pork belly onto the tandoor rack, skin side up, and cook for 20 minutes to achieve a crispy skin.

6. 6

   Reduce the tandoor temperature to a medium-low heat (around 150-180°C or 300-350°F) and continue to cook the pork belly for an additional 60-90 minutes, or until the meat is tender and cooked through, monitoring to prevent burning.

7. 7

   Remove the cooked pork belly from the tandoor, let it rest for 10 minutes before slicing into desired portions, and garnish with 1/4 cup fresh cilantro before serving.